Considering the amount of time spent outside in stifling heat eating mayo-based salads left at questionable temperatures for lengthy periods of time, I’m honestly surprised that summers in the US aren’t National Food Poisoning seasons.

I don’t find mayonnaise particularly refreshing, at any temperature: it’s sticky, dense, and creamy, and I find it difficult to wash the oiliness of mayo out of my mouth with a glass of water. Having been subjected to many a greasy macaroni salad in my time, I set out to conjure a pasta salad that was light yet flavorful, full of complex flavor but still easy to prepare, and didn’t come with a side order of salmonella.

While no food should be left out in the summer sunshine for an afternoon while the family hits the pool, this dish is sure to be a hit at your next picnic.

Picnic-Perfect Pasta Salad

Ingredients:

• 1 pound uncooked penne or ziti, cooked al dente, drained, and cooled
• 1 pound mozzarella cheese, cut into 1/2″ cubes
• 2 cups sun-dried tomatoes, drained if packed in oil, diced
• 1 cup black olives, chopped or sliced
• 1 bunch fresh parsley, chopped fine
• 1 1/2 cups balsamic vinegar
• 1/4 cup packed brown sugar

In a large bowl, whisk together the vinegar and sugar until sugar is dissolved. Add cooked cooled pasta and toss to combine. Add cheese, tomatoes, and olives and toss well. Chill for at least 2 hours to allow flavors to combine. Just before serving, sprinkle parsley on top.

Serves 15-18 as a side dish or 6-8 as a main dish.

This recipe was originally posted at our sister site, Living Behind the Curve, on July 4th, 2007.

Image by Frederick Hansen

I am not a big vegetables person. I love my salads for lunch and raw carrot snacks, but I tend to forget about making a vegetable with dinner. This recipe gets around that nicely, by making vegetables that I love into the main part of the dish. This originally served as a sauce for chicken, but is delicious over pasta as well. It’s also fabulous reheated the next day.

Sun-Dried Tomato and Asparagus Cream Sauce with Portobello Mushrooms

Ingredients :

• 1 cup whole milk
• 1 cup heavy cream
• 2 large portobello mushroom caps, washed and coarsely chopped
• 1 bunch fresh asparagus, cleaned
• 2 tablespoons minced fresh garlic
• 8 ounces sun-dried tomatoes
• 2 large fresh basil leaves, whole
• 6 tablespoons butter
• 1/2 cup freshly grated parmesan cheese

Melt butter in large saucepan over medium heat. Cook mushroom pieces in butter, stirring frequently, until they reduce in size and the juices have accumulated in the pan. Reduce heat to very low and allow mushrooms to remain in pan, warming, while other ingredients are prepared.

Chop half of the tomatoes into small pieces and add to food processor with garlic, 1/2 cup heavy cream, and 1/2 cup milk. Process until smooth, and add to mushrooms in pan. Increase temperature to medium-high. Whisk in remaining milk and cream, and cook for 5 minutes, stirring frequently.

While cream is cooking, discard asparagus bottoms and slice stalks into 3/4″ pieces. Slice remaining tomatoes in half. Add sliced tomatoes, asparagus, and whole basil leaves to pan, and cook, without stirring, until asparagus is tender. Remove from heat and discard basil. Add parmesan cheese and stir until thoroughly combined.

Serves 4-6 over chicken or 2-3 over pasta.